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December 31, 2006
Herb Butter Dipping Sauce
Herb Butter Dipping Sauce
1 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 teaspoon fines herbes blend
Dash hot pepper sauce such as Tabasco
Combine ingredients, mix.
Posted by robin at 06:27 PM | Comments (0)
Horseradish Cream Sauce
Horseradish Cream Sauce
A good accompaniment to beef fondue
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
Mix all ingredients in a small bowl. This sauce is best if prepared at least an hour in advance.
Posted by robin at 06:26 PM | Comments (0)
Classic Swiss Cheese Fondue
Classic Swiss Cheese Fondue
1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)
Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.
Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.
Posted by robin at 06:25 PM | Comments (0)
Cheese Fondue
Cheese Fondue
2 cups shredded natural Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes
Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Yields 4 to 6 servings.
Posted by robin at 06:23 PM | Comments (0)
Blue Cheese Fondue
Blue Cheese Fondue
4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)
Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.
Serve with pieces of French bread, fresh fruit or vegetables.
Posted by robin at 06:20 PM | Comments (0)
Artichoke Dip
1 can unmarinated artichoke hearts
4 ounces diced green chiles
1 cup Mayonnaise
1 cup Parmesan cheese
Drain artichoke hearts and chop up. Mix all ingredients together. Bake at 350° for 30 minutes. Serve with crackers or bread.
Posted by robin at 11:53 AM | Comments (0)
December 26, 2006
Sausage Brunch Casserole Recipe
This looks like a delicious casserole for brunch, lunch, or dinner!
http://www.elise.com/recipes/archives/000043sausage_brunch_casserole.php
Posted by robin at 07:38 PM | Comments (0)
December 08, 2006
Sourdough Cheddar Bread Pudding
Sourdough Cheddar Bread Pudding
1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
2 dashes Worcestershire sauce
3 egg whites
salt and pepper to taste
In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside.
In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes.
In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight.
Bake, uncovered, at 325 degrees F for 30 minutes, or until the center is set.
Serves 6
Posted by robin at 05:05 PM | Comments (0)
Hot Garlic Cheese Bread
Hot Garlic Cheese Bread submitted by Pat M.
One large round loaf brown and serve sour dough bread
Monterey Jack cheese
Margarine
Garlic
Make slices in the bread “almost” to the bottom of the loaf about 1 1/2 inches apart. Then do the same going crossways to make squares.
Slice cheese and stuff every crevice full of cheese. Melt butter and add garlic to taste. Brush top of loaf with butter, then pour remaining into crevices.
Bake bread according to package directions.
Posted by robin at 02:49 PM | Comments (0)